Message 9597 of 22774 in Behind the Bar

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> 
> If I don't like the taste of garlic, do you fail me as a chef?
> 
> I don't think so.

I'm afraid i would.

Not because you don't LIKE garlic but because you won't TRY a dish because 
it's got garlic in it.  You'd most likely fail as a chef for making either a 
bland underseasoned dish or an overpowering vampire slayer. :)

I'm sure it's possible to serve drinks and follow recipes as a none-drinking 
bartender but surely you can see the weaknesses of being in such a position?  
When a new spirit comes on the market do you know how to use it? Can you 
recomend a wine based on a customers tastes? Can you tell me the difference 
between those 4 bourbons?

I personally can't see why anyone would want to be a chef unless they had a 
great love of food (and that means trying things, tastes, textures, smells 
etc) and the same for being a bartender. Why would you want to work with 
something that you don't have a passion for?

JAM
> 
-- 
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"If you don't write down your goals on a regular basis, you'll end up working 
for someone who does."